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My friend and I went to a Q joint after a ride in the mountains. I actually love the food there but find the ribs to have a bacon flavor to them. I think I saw in a discussion once that I can't find that the flavor of bacon is from letting them sit in the rub to long prior to cooking?

I tried to convince my friend that the results are not truely a desired taste for ribs lets say in a competition. He said he didn't care, and that if I could make them that way he would love my ribs. He has tried my ribs, and just sais they are good. So I told him I bet I could recreate that bacon flavor.

So am I right, just leave a salty rub on for 24 hours or so? Or perhaps Lawrys SS for 24 hours? Thanks for your help. I can't wait to prove to him, that I can do it.
Original Post
I've found a number of restaurants by the pre-seasoned/injected ribs from their supplier (fyi, Rudy's BBQ Chain does)

It gives them a hammy taste.

The result is because of curing.

They could also be putting them in a brine or salting them overnight (with a rub that's mostly salt) or you could use a cure.

Lot of people like them for the reason your friend explained. He's not wrong, he just doesn't have a sophisticated BBQ set of taste buds like we do.

Do some for him at home. Put a salty rub on overnight on one rack and on the second, use the same rub (or different) but only put it on say 30 min prior.

Smoke and serve.

Of course for the experiment, he'll have to provide the ribs. Big Grin

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